EAT WELL SNACKS SWEEETS/ DESSERTS WESTERN CUISINES

Tarte aux pomme – Apple tart

14/09/2019

Tart tao-Nha co hai nguoi

Tarte aux pomme - Apple tart

Recipe: Roland Nguyen

Ingredients
Crust (Pâte sucrée - Sweet short crust pastry)
  • 470gr flour no. 11
  • 270gr unsalted butter
  • 40gr almond flour
  • 175gr icing sugar
  • 100gr eggs
  • pinch salt
Almond ice cream
  • 200gr unsalted butter
  • 200gr sugar
  • 200gr eggs
  • 200gr almond flour
Apple kernel
  • 6 apples
  • 35gr unsalted butter
  • 70gr sugar
  • 10gr lemon juice
  • 0,5gr cinnamon powder
Apple syrup
  • 150gr sugar
  • 100gr water
  • 30gr lemon juice
Instructions
Crust
  1. Cut the unsalted butter into small cubes, mix the butter and flour, using your hands to knead until the butter and flour are mixed together. Then add almond flour, salt and icing sugar and continue to mix. Finally, pour the eggs into the dough and knead until it forms a whole mass. Refrigerate for 10 to 20 minutes. Remove the dough, laminate it and place it in a tart mold, using a flower-shaped mold to make the crust look better.
  2. Bake the cookies at 150°C for 10 minutes.
Almond ice cream
  1. Add the butter and sugar to the dough mixer, whisk well, then add almond flour and the eggs, continue to beat until the mixture is thick.
  2. Wait for the baked crust to cool, then add the almond ice cream to half the mold height inside the crust.
  3. Put the crust with almond ice cream in an oven and bake at 160°C for 9 minutes.
Apple kernel
  1. Peel and remove apple cores of 6 apples, then dice apples.
  2. Put butter, sugar, lemon juice, and cinnamon into the saucepan and cook until the butter is melted, then add all of the diced apples, mix well, cover and cook for 7 minutes on low heat.
Apple syrup
  1. Boil water and sugar, then let it cool down and add lemon juice.
Finish
  1. Rinse 3 Gala or Envy apples (for 2 tarts), cut in half but don't hit the seeds. Then slice horizontally, dipping the sliced apples in lemon syrup. Wait until the apple is slightly soft, remove and drain.
  2. Let the crust with almond cream after baking cool down, then fill the apple kernel with the filling.
  3. Arrange the sliced apple in turn from left to right to form a rose.

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